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Dome Thermometer Calibration Results

I'm not sure but it seems like when I reply to some threads they don't come to the top of the forum.

Anyway, I did the boiling water calibration technique the other night and my original thermometer register 170. Wow! This explains why my ribs seems overcooked during the initial smoking period. I was adjusting by going to the foil sooner and for longer. Anyway, just received my Tel Tru and checked it and it register 200. Made a slight turn and it is now ready. I do have a couple of questions.

Will this calibration hold true throughout the entire temperature band? I’m just curious how linear it is. Probably splitting hairs here but I’m just curious. The Tel Tru instructions said to calibrate at the temp you most use.

My original was off some 42 degrees and I’m curious if this is pretty normal to have to make that large of an adjustment on a virtually new (12/25) thermometer?

Comments

I re-calibrate both of my Tel Tru's at least once each month. Check the calibration on my Thermapen at the same time and re-calibrate if required (only one time did the Thermapen require re-calibration).

I have the same problem. I was given the BGE for xmas and set it up immediately and calibrated the dome thermometer with boiling water. I use the grill 2-3 times per week. Before the Super Bowl I noticed the thermometer wasn't zeroing out when the dome cooled. I reset it, finding out it was 35 degrees high, and it worked twice now. I've only used the cooker in temps lower than 10 degrees F. I don't know if that affects the life of the thermometer. Is there a better thermometer for the dome? Do they all have a limited life?
What is a good way to gauge the temp of the cooking food without opening the grill all the time? Is it mostly experience? Do those temp probes that stay in the food during cooking have a limited life too?

Stike - emails keep bouncing back. Just an FYI. I'm kind of geek about everything so I like all the details. I purchased the Tel Tru and whether it is better or not is moot for me….I like the face better than the oringinal...just a preference thing. I have both calibrated so I’m good to cook now! Thanks for the info!

Pick up a Maverik ET-73 remote thermometer. It stays in the meat and will transmit remotely into the house. If you protect the meat probe and cord from the direct heat by wrapping in foil, it will prolong the life of that probe. All will eventually "die", but you can practice 'preventive care' to extent that life. Also do not immerse in water.

The leave in probes have a limited life. When you use them, run the wire on the way out of the egg over a leg of the plate setter to keep it from being blasted with direct heat, that will extend the life. Some manufacturers sell replacement probes (such as Maverick) for about $12 a piece.
Most of those in the know on here buy Tel Tru replacements. I have not needed a replacement yet, but I think I will go with the BGE original as long as I get a decent run with it. Using other thermometers is kind of like having a Harley and using Japanese parts. Just my opinion.

I purchased a Thermapen with the interchangeable probes. Thus far I have only use the fast response meat probe. However, in anticipation of my first long smoke with a huge hunk of yet to be determined meat, I pinged Thermoworks on whether I should wrap my Smoke House Penetration Probe - Stainless Overbraid wire with foil or not. They recommended I wrap it but it wasn’t really necessary. He mentioned it was a good idea not b/c of the heat but b/c of the moisture retention of the BGE. I have no clue on this so that is why I asked and that was the response I received from Thermoworks.

They can be used together, especially on a long, slow cook. I use the Maverik for quick cooks, like steaks where I can sit inside an read/write on the forum whilst the steaks are finishing up on the porch.

If I were only buying one (or for my first one) I would get the Maverik ET-73.

How is it determined that probes have a limited life and what is that limit?

The forum trend has been to go to Tru-Tel Thermometers. Some of the Tru-Tell's read to 1000° which might be nice.

Thermometer never zero's out - it won't unless it is 0° ambient. In the summer time my egg resting temperature at times will show 100° or more - it gets hot out in the sun.

Personally I don't think the Maverick ET-73 is all that accurate, however it sure is nice to have a remote reading dual probe thermometer. I think I will do some temperature testing to see how my thermometers are reading.

I'm not sure but it seems like when I reply to some threads they don't come to the top of the forum.

Tried that...no luck. I replied to a thread titled "Calibration" and it never came to the top. I replied to another older thread and it never surfaced either. Not a biggie but if you ask a ? and it doesn't move to the top. chances are no replies.

Crazy - I'm working TREX method on the chops right now and my Tel Tru just wrapped past the 750 and backup to the 300 mark....guessing 1050. My BGE thermometer never did that. I know it is just the flames but do I need to be concerned with damaging the thermometer?